EGGPLANT CAPONATA

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Caponata is an Italian eggplant salad with a delicious sweet and sour flavor. We make it with oven-baked eggplant (instead of deep-fried) in less than 45 minutes.

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STEP 1: Dice eggplant and season w. oil + salt. Bake 30 mins at 360F

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STEP 2: Chop onion, celery and add to a skillet with oil. Fry 5 mins.

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STEP 3: Add tomato, olives, capers. Cook for 15 mins.

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STEP 4: Add sugar, vinegar and baked eggplant (once ready). Let rest for 15 mins. Add basil.

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STEP 5: Serve with roasted pinenuts and fresh basil on top

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TIP: Eat on bread or pasta. Prep in advance for an easy dinner option - just reheat in a skillet

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STORAGE: store in the fridge for up to 5 days.

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EGGPLANT CAPONATA

THEPLANTBASEDSCHOOL.COM

Caponata is an Italian eggplant salad with a delicious sweet and sour flavor. We make it with oven-baked eggplant (instead of deep-fried) in less than 45 minutes.

THEPLANTBASEDSCHOOL.COM

STEP 1: Dice eggplant and season w. oil + salt. Bake 30 mins at 360F

STEP 2: Chop onion, celery and add to a skillet with oil. Fry 5 mins.

STEP 3: Add tomato, olives, capers. Cook for 15 mins.

STEP 4: Add sugar, vinegar and baked eggplant (once ready). Let rest for 15 mins. Add basil.

STEP 5: Serve with roasted pinenuts and fresh basil on top

TIP: Eat on bread or pasta. Prep in advance for an easy dinner option - just reheat in a skillet

STORAGE: store in the fridge for up to 5 days.

GET THE RECIPE BY CLICKING THE BUTTON BELOW

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THEPLANTBASEDSCHOOL.COM